Recipes

February 28, 2018

Quick Fix Dishes!

Too tired to cook? These treats are here to the rescue!

Not always do you have the time or the energy to cook up a big meal, especially if you have guests coming over after a long day at work? Here are a few quick recipes from G. Muthu Kumar, the executive chef at Novotel Hyderabad that is easy to make and delectable to savour!

Minestrone Soup

Ingredients

Onions 1 (finely chopped)

Carrot 1 (peeled and chopped into thin slices)

Leek 1 stalk (finely chopped)

Celery 10 (finely chopped)

Garlic 4 cloves (peeled and crushed)

Basil 4 leaves (finely shredded)

Cabbage 50 gm (cubed)

Potato 1 (cubed)

Yellow Squash 1 small (finely sliced)

Green Zucchini 1 small (finely sliced)

Fava Beans 1 tbsp (soaked and boiled)

Parmesan Cheese 1 tbsp (grated)

Green Beans 20 gm (finely chopped)

Olive Oil 25 ml

Tomato Paste 1 tbsp

Tomato 100 gm

Vegetable Stock 150 ml

Penne pasta 10 gm (cooked and diced)

Salt & Pepper to taste

Method

Sauté onions, garlic, leek, celery in olive oil.

Add tomato paste and cook for another five minutes.

Gradually add potato and other vegetables and cook for five minutes.

Add tomato puree and vegetable stock.

Put in the penne pasta.

Season according to taste.

Garnish with julienne of basil and grated cheese.

Serve hot with garlic bread.

Roasted Beetroot Soup

Ingredients

Beetroot (medium) 4

Vegetable Oil 25 ml

Olive Oil 20 ml

Butter 15 gm

Dairy Cream 150 ml

Onions 2 (finely chopped)

Garlic 4 cloves (finely chopped)

Melon Seeds 5 gm

Dill Leaves a few sprigs

Salt to taste

Pepper to taste

Method

Apply vegetable oil on the beetroots, wrap them in aluminum foil and dry roast in an oven, on a bed of salt.

Remove the foil, peel and allow to cool.

Purée the beetroot and keep aside.

In a pan, sauté onions, garlic and add in half the cream. Add the beetroot puree and allow it to reduce.